4 oz. butter, room temperature
4 oz. pumpkin puree
1/2 C maple syrup
1 T vanilla
2 C almond flour
1 t ground ginger
1 t baking powder
1/2 t baking soda
1/2 t sea salt
Heat the oven to 350F.
Butter and flour a 9-inch springform pan
In a medium bowl of a mixer combine the butter and pumpkin puree and beat on high until blended.
Add the maple syrup, the mixture might look curdled, it’s fine.
Add the eggs and vanilla and beat until blended.
Turn the mixer to low and add the almond flour, ginger, baking powder, baking soda, and salt. Mix until blended.
Spoon the mixture into the prepared pan and bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely before serving.
To make cinnamon whipped cream combine 1C cream with 1/4 t cinnamon and 2T powdered sugar and beat on high until the cream forms soft peaks.